1lb raspberries (about 3 heaping cups of raspberries)
2/3cup of granulated sugar
In a medium saucepan or skillet combine raspberries with the sugar.
Over low to medium heat, cook the raspberry/sugar mixture, stirring constantly on a low boil. Simmer and stir until the mixture thickens. You must stir constantly, making sure to reach the bottom of the pan, or your jam will burn.
You can use a potato masher to help break down the raspberries.
Cook the mixture for about 10-15 minutes. You will know the jam is ready when the mixture is thick enough to leave an open trail behind the spoon when you drag the spoon through the jam. You will recognize the consistency when it’s ready.
Remove from heat, and let cool completely before serving.
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